Braised Meatballs in a Skillet

Cooking method

1. Step 1:

   

   To make skillet-braised meatballs, start by gathering the ingredients for the meat mixture. I'm using a pork-and-beef blend, but use whatever ground meat you prefer. Be sure to use white bread — rye isn't recommended for meatballs, as it can give them a sour taste.

2. Step 2:

   

   In a small bowl, soak the bread in the milk for 5 minutes so it softens and turns moist.

3. Step 3:

   

   Peel and rinse the onion, then chop it roughly. The shape and size don't matter here, since you'll be grinding it before adding it to the meat. I used red onion; white works too, and its color won't show in the finished meatballs.

4. Step 4:

   

   Grind the onion and soaked bread however is easiest for you. You can use a meat grinder — I used a blender.

5. Step 5:

   

   After grinding, there should be no large pieces of onion — the mixture should be smooth.

6. Step 6:

   

   For the meat mixture, use a large, roomy bowl that fits all the ingredients and makes it easy to mix. Combine the ground meat, the ground onion and bread, and the egg. Season with salt and ground black pepper, and mix thoroughly.

7. Step 7:

   

   The better you work the mixture, the softer and smoother it gets — and the tastier the meatballs.

8. Step 8:

   

   Pour a little flour onto a flat plate. A plate with a small rim is ideal so the flour doesn't spill onto the counter while you dredge. Coat the meatballs in flour on both sides so a crust forms faster as they fry.

9. Step 9:

   

   Heat the vegetable oil in a skillet and add the shaped meatballs. Over medium-high heat, fry them on one side first.

10. Step 10:

    

    Once a golden crust forms, flip the meatballs and brown the other side too. Searing first is key to braising: the golden crust seals the juices inside, so the meatballs come out juicy and more flavorful.

11. Step 11:

    

    Now make the sauce the meatballs will braise in. Use sour cream of any fat content, and any spices and seasonings you like.

12. Step 12:

    

    Scrub the carrot under running water with a brush, then peel and wash it. Grate it on a fine grater. The carrot gives the sauce a lovely color.

13. Step 13:

    

    Peel and wash the onion. Cut it into small cubes so its flavor comes through better during braising.

14. Step 14:

    

    Add vegetable oil to a skillet and add the prepared vegetables. Cook over moderate heat for 5–7 minutes, stirring now and then so they cook evenly. Use the same skillet the meatballs will braise in — it should hold all of them and have high enough sides.

15. Step 15:

    

    Add the fried meatballs to the vegetables. You can fry the vegetables and meatballs at the same time in two separate skillets to speed things up.

16. Step 16:

    

    Adding sour cream improves the sauce's flavor and texture and makes the meatballs more tender. Thin the sour cream with hot water and pour it over the meatballs in the skillet. Why hot water? To avoid a sudden temperature change and shorten the time it takes to come to a simmer. Bring the meatballs to a simmer, reduce the heat, and lightly salt the sauce. Cover and braise at a low simmer for 10 minutes.

17. Step 17:

    

    Add spices and seasonings to make the meatballs more aromatic. I used basil and bay leaf. Stir. My skillet is 8 inches (21 cm) across the bottom, and the sauce only came halfway up the meatballs, so I flipped them as they braised. If your skillet is smaller, the sauce will cover them completely and you won't need to flip.

18. Step 18:

    

    Cover and braise the meatballs over low heat for another 10 minutes.

19. Step 19:

    

    Serve the braised meatballs hot with any side — potatoes, grains, or vegetables. Enjoy!